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Here's a selection of tasty recipes for you to try.
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Ingredients
1kg boneless chicken pieces
250gm plain yogurt
2tbsp chilli powder (optional)
4tbsp garlic ginger and garlic paste
2 tbsp coriander powder
1 tbsp tumeric powder
Salt
1 lemon juiced
Method
Mix all ingredients except chicken in a large bowl
until combined.
Add chicken pieces and coat well with marinade.
Cover and
refrigerate for at least an hour.
Grease a baking tray and spread chicken
pieces on it, heat oven to 180 degrees C and bake until golden brown and juices
run clear when pricked with a fork.
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Ingredients
2 bacon
rashers chopped finely
2 cups (300gm) self raising flour
30gm butter
½ cup (60gm) coarsely grated cheddar cheese
2 tablespoons finely chopped fresh chives
½ cup milk or natural yogurt
½ cup water
Method
Cook bacon in medium heated oiled pan, stirring
until browned and crisp, drain on absorbent paper.
Place flour in large bowl, rub in butter, stir in cheese,
chives and bacon.
Add milk and enough of the water to mix into a soft, sticky dough.
Turn dough onto floured surface, knead until smooth.
Shape dough
onto 14cm round, place on oiled oven tray.
Mark 1cm deep cross on top of dough,
brush with a little extra milk, sprinkle with extra flour.
Bake in a moderately
hot oven for 25 minutes.
Best made on day of serving.
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Ingredients
415gm can
pink salmon, drained and flaked
1 cup cooked rice
1 cup (70gm) stale breadcrumbs
1 cup natural yogurt
½ cup tasty cheese
1 zucchini grated
1 small onion chopped finely
3 eggs beaten lightly
I tablespoon finely chopped fresh parsley
1 teaspoon French mustard
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice
Method
Oil 15cm
x 25cm loaf pan, line base with baking paper.
Combine all ingredients in a
large bowl, mix well.
Spoon mixture into prepared pan, smooth top, bake in
moderately hot oven about 1 hour or until set.
Stand 10 minutes, turn onto wire rack.
Makes 8 servings
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From The Kitchen
